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Imo Mochi ｜ Our Regional Cuisines

  • Gifu Prefecture

    Imo Mochi

Imo Mochi

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  • Imo Mochi

    Image Source : Gifu no Kiwami

  • Main lore areas

    Keihoku of Nakatsugawa City and Chuno Area of Gifu Prefecture

  • Main ingredients used

    Satoimo(=Japanese taro), rice

  • History/origin/related events

    “Imo mochi” is a traditional dish that is eaten across Japan, in prefectures such as Hokkaido, Wakayama, and Kochi. Imo means potato in Japanese and different types of potatoes are used depending on the region such as white potatoes, sweet potatoes and satoimo(=Japanese taro) and the way the dish is prepared also differs.
    “Imo mochi” from Gifu is made with satoimo(=Japanese taro) and rice. The satoimo(=Japanese taro) and rice are cooked together and mashed. “Dango” (=Japanese dumpling) shapes are made, and they can be eaten right away or cooked on a grill and dipped in ginger soy sauce.
    It is said that “imo mochi” was made with leftover rice that was harvested or rice of poor quality combined with seasonal satoimo(=Japanese taro) to prevent the rice from going to waste. Satoimo(=Japanese taro) is not affected by the climate and so there was a steady supply of this vegetable. Rice was considered valuable in the past, so it was mixed with satoimo(=Japanese taro) to make a dish that was filling.

  • Opportunities and times of eating habits

    It was often eaten in late autumn after the harvesting of rice, farmwork considered the most important, to show appreciation for the hard work of the farmers.

  • How to eat

    Cook satoimo(=Japanese taro) and white rice together. Mash the two together and create flat “dango” (=Japanese dumpling) shapes. Grill both sides or eat without grilling. Eat by dipping in a ginger soy sauce. It is possible to grill the mochi again after it has cooled. Some regions eat “imo mochi” with green onion miso paste instead of ginger soy sauce. Locally grown starchy satoimo(=Japanese taro) named “nishigata imo” is used for this recipe. Nowadays, “imo mochi” is eaten year around and uses slightly different ingredients depending on the season. In the spring, the mochi is wrapped in leaves of “myoga” (=Japanese ginger), and in the autumn, turnip leaves are used.

  • Efforts for Preservation and Succession

    (Outline of traditions, preservation societies, social media use, modern approaches for commercialization etc.)
    Gifu prefecture is making efforts to preserve traditional recipes by publishing the recipes online with video instructions on how to make them. “Imo mochi” is served as part of the local school lunch menus. It is also sold at roadside stations in Nakatsugawa city.

RECIPE

Ingredients (4 servings)

  • Polished white rice 300g
  • Satoimo(=Japanese taro) 170g
  • Ginger 15g
  • Soy sauce 25g

How to cook

  • 1. Peel the satoimo(=Japanese taro), wash them, and cut into bite-sized pieces. Cook the satoimo(=Japanese taro) with washed rice.

  • 2. Once satoimo(=Japanese taro) and rice are cooked, mash them into a smooth texture.

  • 3. Create flat “dango” (=Japanese dumpling) and put two on a skewer. Cook the dango on a grill.

  • 4. Dip in the ginger soy sauce and grill again.

provider : Gifu Prefecture School Nutrition Association

Recipes vary depending on the region and home.

Contact

Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries

Tel:+81-3-3502-5516

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